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Almond Tart--Crostata di Mandorle

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.3425
Energy (kCal)1258.01
Carbohydrates (g)16.082
Total fats (g)124.513
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roll out the dough 1/8 inch thick on a floured surface. | 2. Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge. | 3. Chill the shell for 30 minutes. | 4. Spread the jam on the bottom of the shell. | 5. In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually. | 6. Crumble the almond paste into the egg mixture, and beat until it is combined well. | 7. Fold in the flour gently but throughly. | 8. Spread the mixture evenly over the jam and sprinkle it with the almonds. | 9. Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center. | 10. Let it cool in the pan on a rack for 10 minutes. | 11. Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tart crust pasta frolla 1 sweet - - - -
    cherry jam raspberry 3/4 cup - - - -
    egg 3 214.5 1.08 18.84 14.265
    sugar 1/4 cup granulated 79.95 15.002 2.5025 1.248
    almond paste 1 package - - - -
    purpose flour 1/2 cup - - - -
    almond 1/2 cup sliced 963.56 0.0 0.0 109.0
    confectioner ' sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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